Vanilla Popcorn Nut Caramel Chews

Vanilla Popcorn Nut Caramel Chews

Ingredients

  • 1 cup corn syrup
  • 2 cups granulated sugar
  • 2 cups half and half cream, divided
  • 1 cup butter, unsalted, cubed
  • 3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 2 cups Caramel Popcorn with Nuts

Directions

In a 4-quart heavy bottom pot, combine corn syrup, sugar and 1 cup of Half and Half cream and bring mixture to a boil. With a thermometer heat to 250 degrees F.

While mixture is heating, prepare a 12×6 inches pan with pan spray. Reserve.

Once sugar mixture has reach 250 degrees F, slowly stir in remaining half and half cream. Bring mixture back to 250 degrees F.

Remove from heat and stir in butter, Nielsen-Massey Madagascar Bourbon Pure Vanilla and Nielsen-Massey Pure Almond Extract.

Immediately pour into prepared pan and top with caramel nut popcorn. Let cool, uncovered at ambient room temperature overnight.

Once cooled, cut into 2×1 inch pieces.

Notes:

Use your favorite caramel nut popcorn. Our favorites are almonds, cashews, peanuts or pecans.

  • 240 ml corn syrup
  • 400 g granulated sugar
  • 470 ml half and half cream, divided
  • 230 g butter, unsalted, cubed
  • 3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 2 cups Caramel Popcorn with Nuts

Directions

In a 4-litre heavy bottom pot, combine corn syrup, sugar and 240 ml of Half and Half cream and bring mixture to a boil. With a thermometer heat to 120 degrees C.

While mixture is heating, prepare a 30×15 cm pan with pan spray. Reserve.

Once sugar mixture has reach 120 degrees C, slowly stir in remaining half and half cream. Bring mixture back to 120 degrees C.

Remove from heat and stir in butter, Nielsen-Massey Madagascar Bourbon Pure Vanilla and Nielsen-Massey Pure Almond Extract.

Immediately pour into prepared pan and top with caramel nut popcorn. Let cool, uncovered at ambient room temperature overnight.

Once cooled, cut into 5×3 cm pieces.

Notes:

Use your favorite caramel nut popcorn. Our favorites are almonds, cashews, peanuts or pecans.

  • 10 minprep

  • 30 mincook

  • 16pieces

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract